Application Guide
Table Of Contents
- Title Page
- Copyright Page
- Acknowledgments
- America’s New Bread Box
- Orientation
- Batterie de Cuisine: Know Your Bread Machine
- Making Bread
- Daily Breads: White Breads and Egg Breads
- White Breads
- Egg Breads
- One-Pound Loaves
- Pasta Doughs from Your Bread Machine
- Earth’s Bounty: Whole Wheat, Whole-Grain, and Specialty Flour Breads
- Whole Wheat Breads
- Rye Breads
- Specialty Flour Breads
- Multigrain Breads
- Gluten-Free Breads
- Traditional Loaves: Country Breads and Sourdough Breads
- Country Breads
- Sourdough Breads
- All Kinds of Flavors: Breads Made with the Produce of the Garden, Orchard, and Creamery
- Herb, Nut, Seed, and Spice Breads
- Savory Vegetable and Fruit Breads
- Cheese Breads
- Mixes and Some Special Breads Created from Them
- Stuffing Breads
- Circle, Squares, and Crescents: Pizzas and Other Flatbreads
- Sweet Loaves: Chocolate, Fruit, and Other Sweet Breads
- Breakfast Breads
- Coffee Cakes and Sweet Rolls
- Chocolate Breads
- Holiday Breads
- Express Lane Bread: No-Yeast Quick Breads
- Jams, Preserves, and Chutneys in Your Bread Machine
- Appendix 1 Bits and Pieces: Crumbs, Croutons, Crostini, and Toasted Appetizers
- Appendix 2 To Eat with Your Bread: Spreads, Butters, Cheeses, and Vegetables
- Appendix 3 Resources
- General Index
- Recipe Index
EGG BAGELS Makes 16 bagels
Bagels differ from other yeast breads because after the dough is risen and shaped the
bagels are immersed in boiling water to give them their characteristic firm, chewy in-
terior. They are really fun to make. Be easy on yourself with the forming; homemade
bagels will never be as evenly shaped as commercial ones, but they taste incredible.
While all bagels are not egg bagels, I find the addition of eggs makes for a slightly
lighter homemade version; bagel dough tends to be very dense. Split, toast, and serve
these bagels with butter and jam or with lox and cream cheese.
1
1
/
2
- OR 2-POUND-LOAF MACHINES
1 cup water
2 large eggs
1
1
/
2
tablespoons vegetable or canola oil
4 cups bread flour
1 tablespoon sugar or malt powder
1 tablespoon gluten
2 teaspoons fine kosher salt
2
1
/
4
teaspoons SAF yeast or 2
3
/
4
teaspoons bread ma-
chine yeast
3 to 4 quarts water
2 tablespoons fine kosher salt
1 egg yolk beaten with 2 table spoons water, for glaze
Sesame, poppy, caraway, or fennel seeds, for garnishing
Place the water, eggs, oil, flour, sugar, gluten, salt, and yeast in the pan according to
the order in the manufacturer’s instructions. Program for the Dough cycle or the
Bagel cycle; press Start.
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